By Rae (Reapublic.com)

[* Feel free to add whatever your fave veggies to personalize this dish further].

Easy, vegan tikka masala that is amazing on its own or paired with your favorite rice or naan. For this plant-based recipe I used potatoes instead of the ‘usual’ chicken, because who doesn’t like potatoes!?

INGREDIENTS

  • 4 cups yukon gold potatoes, washed + cubed
  • 1 medium white onion, diced + 3/4 cup water
  • 6 cloves garlic, minced
  • 1/2 inch piece of ginger, peeled + grated
  • 1 14.5 ounce can crushed tomatoes
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 cup fresh cilantro, loosely packed
  • 1 13.5 ounce can coconut milk (full fat)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt
  • freshly chopped cilantro (for garnish)

INSTRUCTIONS

  1. Add 3/4 cup water, onion, garlic and ginger to large pot and sauté until onions are semi-translucent and water has cooked off.
  2. Pour contents of the pan into a blender or food processor along with the coconut milk, tomatoes, bell pepper and 1/2 cup cilantro.
  3. Blend on high until creamy.
  4. Pour back into pot and add in all remaining ingredients.
  5. Turn down to a simmer and let cook with lid on for 10 – 15 minutes, stirring occasionally.
  6. Take off lid, and continue to simmer for an additional 10 – 15 minutes, stirring occasionally.
  7. Enjoy with your favorite rice or naan.

Rae: I research, create, and share delightful plant-based recipes for a healthier, happier you! I decided to fully embrace a vegan lifestyle to also contribute to my emotional and spiritual well-being. I can’t stomach the thought of causing any creature pain or suffering that is even remotely close to what I have been through in life.

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